Easy Key Lime Pie

All the best desserts have the word ‘easy’ in the title (especially if it’s a Wednesday evening and you’d much rather be sitting on the sofa with your feet up). Although you need to set aside some chilling time, in this case ‘easy’ doesn’t have to mean you skimp on the ‘wow’ factor. Although we haven’t used the classic key limes in this recipe, this scrummy pudding is still a sweet, refreshing palate cleanser at the end of a meal.

Ingredients

How to Cook

1. Crush the biscuits using a food processor or place them in a plastic bag and crumble using the end of a rolling pin.

2. Melt the butter then remove from the heat and let it cool for a minute.

3. Stir the butter through the crumbed biscuits then press this mix into the bottom of a greased 20-22cm cake tin.

4. In a large bowl, mix together the condensed milk, soured cream, lime juice and zest. Pour this on top of the biscuit base then heat your oven to 150C/Gas mark 3. Bake the pie for 5-10 minutes or until it starts to bubble on top.

5. Leave to cool then place in the fridge until set.

Spruce it up

Of course, you could sprinkle over a little more lime zest, use candied peel or, if you’re really looking to push the boat out, make some meringue to top it off.